Ingredients
- 1 lb raw shrimp, peeled and deveined
- 12 oz smoked sausage, sliced into rounds
- 1 lb Yukon gold or red potatoes, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper (red or green), chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or seafood stock
- 1 tbsp olive oil or butter
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 2 tbsp chopped fresh parsley or green onion (for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Sauté sausage until browned, then remove and set aside.
- Add onion, celery, and bell pepper to the pot and cook until softened, about 5–6 minutes.
- Stir in garlic, tomato paste, paprika, thyme, cayenne, salt, and pepper; cook for 1 minute.
- Pour in broth, add potatoes and bay leaf, and bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Return sausage to the pot and add shrimp. Simmer for 3–5 minutes until shrimp are pink and cooked through.
- Discard bay leaf, adjust seasoning, and garnish with parsley or green onion before serving.
Notes
- Use andouille sausage for a spicy kick or kielbasa for a milder flavor.
- Add corn or chopped tomatoes to bulk up the stew.
- For thicker broth, mash a few potatoes in the pot.
- For a lighter version, omit tomato paste and add lemon juice instead.
- Freeze without shrimp and add fresh when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
